What steps are required for meat products to enter the cold room?

- Jul 05, 2019-

(1), pre-cooling. Pre-cooling is a cooling method in advance of food before long-distance transportation or refrigerating. The requirement is to quickly reduce the food to be stored to a specified temperature. It is an important measure to maintain the quality of the food being transported and to extend the storage life. Pre-cooling is usually carried out between cold storage and pre-cooling. Commonly used pre-cooling methods include natural air cooling, ventilation cooling, vacuum cooling, and cold water cooling. Foods that have been pre-cooled should be quickly stored in a low temperature environment.

Seafood cold storage (2)

(2) The range of temperature allowable and the shelf life. The temperature in the refrigerator is not likely to be constant at a certain temperature value. The temperature of the refrigerator fluctuates within a certain range due to factors such as the performance of the refrigerator, the size of the storage capacity, and the temperature difference between the inside and the outside. In general, foods have a lower storage temperature and the smaller the range, the better. This is conducive to food preservation, prevention of loss and low temperature physiological diseases.

(3), temperature control. Different foods have different cold storage temperatures. The temperature of the cold storage and the temperature of the food after storage are affected by many factors, such as the difference between the temperature of the food and the temperature of the storage, the efficiency and storage capacity of the refrigerator, the air circulation in the warehouse, the stacking method, the variety and maturity of the food. Degrees, etc. When warehousing, it should be reasonably stacked, and the temperature should be adjusted according to the actual situation; the gradual heating method should be adopted before the storage, so as to avoid condensation on the surface of the food due to the large temperature difference between inside and outside.

(4), humidity control. Cold storage often continually attaches frost to it due to the large amount of heat absorbed by the evaporator, and continuously melts the frost away, so that the humidity in the storage is often lower than the humidity requirement of food storage. You can increase the evaporator area, reduce frosting, install spray equipment or automatic sprinklers to adjust the humidity in the cold storage. In addition, when the relative humidity of the warehouse is increased due to frequent cargo in and out, the moisture absorber can be installed to absorb moisture, and the cold storage management can be strengthened to strictly control the frequent entry and exit of goods and personnel.

(5) When entering the warehouse, foods with strong volatile odor and astringency and foods requiring different storage temperatures should be stored in a special warehouse, and should not be mixed. Quick-frozen foods that have been spoiled or odorous shall not be stored in the warehouse; the warehouse shall be selected according to the natural attributes of the food and the required temperature and humidity, and the temperature and humidity in the warehouse shall be kept stable. The library is only allowed to have small temperature fluctuations in a short period of time. Under normal circumstances, the temperature fluctuation should not exceed l °C. When a large number of quick-frozen foods are stored in the warehouse, the temperature rises should not exceed 4 °C for one day and night, and the door of the refrigerator should be sealed. It is not necessary to open it at will; it is necessary to implement a first-in, first-out system for warehousing.